Homemade almond milk is my latest obsession in the plant based milk genres! I have always shied away from making almond milk since you have to strain the milk. However it’s a thirty-second process that leaves you with the smoothest, creamiest almond milk with fresh floral notes. I am not kidding, homemade almond milk smells like what I imagine an almond orchid to smell like! I started to make my own because many of the common store brands have lots of weird preservatives and additives in them. Since I strive to eat as clean as possible in my home, I have decided to make my own!
- 1 Cup Raw Organic Almonds
- 3 Cups Filtered Water
- High Speed Blender
- Nut milk bag – I actually like these produce bags (kill 2 birds with one…purchase??)
- A Mason Jar For The Almond Milk
In the evening I typically will take 1-cup raw organic almonds and soak in 2 cups filtered water for about 8-10 hours in the refrigerator. Then I drain and rinse the almonds, put them in the high-speed blender and add 3 cups filtered water. Blend for about 2 to 2.5 mins straight on the highest speed. I then pour into the nut milk bag and give the bag a good squeeze to separate the almond pulp from the milk and then transport into a jar. This almond milk will last for about 5 days in the fridge. Some separation may occur so just give it a little shake before each use.
**Feel free to change up the recipe by adding a little vanilla extract or a pinch of cinnamon for a sweeter milk.
- Vitamix ( or any high speed blender like this here )
- Nut Milk Bag (actually produce bags but I used them as a nut milk bag too)
- Glass Bottles or Jars